Saucy poached eggs

Poached eggs can be a lot of work, and that's probably why most of us don't make them more often. I once had a volunteer crew poach 200 of them for a breakfast we used to do at our Sacramento church, but that's a story for another time.

Someone (not me) came up with a great idea: Poach the eggs IN their sauce. It's a very good way to prepare one of my favorite dishes, huevos rancheros, which I made last week to my husband's delight.

Saucy Poached Eggs
Serves 2

Ingredients
1 can Herdez ranchero sauce
Water
4 eggs
Salt and pepper
4 corn tortillas
4 ounces shredded cheese

Directions
Turn on oven to 350 degrees.
Put the ranchero sauce and a can of water in a large saucepan. Bring to a full boil. Turn down to medium and add the eggs so that they are as far apart as possible. Salt and pepper to taste.
Put the 4 tortillas on a cookie sheet and put 1 ounce of cheese on each. Spread the cheese out so that it covers most of the tortilla. Put in the oven until the cheese melts.
When the whites have mostly set, and the cheese on the tortillas has melted, cover the saucepan to get the top part of the whites done, but not so long that the yolk hardens.
Remove tortillas from oven and put 2 tortillas each on 2 plates.  Uncover, and using a large spoon, loosen the eggs from the saucepan and put one on each tortilla. Spoon any extra sauce over. Serve with knife and fork.

Hot breakfast to go

Sunday mornings are, shall we say, a little rushed in our household. When we just can't face a bowl of cereal, here's one option that's almost as fast.

Egg Tacos
Serves 2
From the files of Lori Korleski Richardson
Ingredients
2 corn tortillas
2 tablespoons crumbled bacon
2 ounces shredded cheese
Spray olive oil
2 eggs
Salt and pepper to taste
Hot sauce (optional)

Instructions
Heat oven to 350 degrees. Put a cast-iron skillet on the stove and heat on medium low.

Put the tortillas on a cookie sheet. Spread a tablespoon of crumbled bacon and an ounce of shredded cheese on each one. Put the cookie sheet in the oven.

Spray the skillet with olive oil. Crack the eggs into the skillet; after about a minute, break the membrane on the white (where it humps up) and the yolk. Season with salt and pepper. (I like sea salt and freshly ground pepper.) When nearly firm, turn and take off the heat.

The cheese should be melted on the tortillas. Remove from oven, place an egg on each one, add hot sauce if desired.

 The eggs are also good on toast; you can toast the bread in a toaster, put it on a paper towel on a plate, sprinkle on the bacon and cheese, and microwave it just until the cheese melts. Put the egg in between.

Variations
Cooked onions and mushrooms
Fried tomatoes or chopped sun-dried tomatoes
Avocado or guacamole
Diced canned Ortega peppers

Sriracha: Fire in a bottle

Caution: Explicit language. But funny. Click on the red type below.

http://theoatmeal.com/comics/sriracha